Bread and Butter Pudding

Turn a stale loaf into pure deliciousness with bread and butter pudding. The rich custard and dried fruit make the perfect dessert.

Ingredients

To make bread and butter pudding, you'll need the following ingredients. Refer to the recipe card for the full list of ingredients and measurements.

Bread: I use brioche because I love its soft texture and buttery, sweet flavor. Challah and white bread also work well. The key is to use slightly stale or day-old bread. It ensures the bread soaks up the custard without falling apart.

Butter: Salted or unsalted butter works. Temperature is the most important factor. Softened butter is crucial for even distribution.

Raisins: Any raisin variety will do. Black and golden raisins or sultanas are my favorites. They add sweetness and a chewy texture to each bite.

Milk and heavy cream: I use a 1:1 ratio of milk and heavy cream for the custard. It produces a rich, perfectly balanced custard that's neither too runny nor too thick. Use all milk for a lighter pudding, and all heavy cream for a thicker one.

Eggs: They thicken and bind the custard. Eggs make it creamy, rich, and smooth.

Sugar: It's for the custard and on top before baking. Sugar is essential for the classic sweet flavor. It also helps crisp the top of the bread for a slight crunch and golden-brown color.

Vanilla extract: It deepens the flavor profile by adding a classic warmth and aroma. Vanilla extract also balances the custard so you don't taste the eggs. Use pure vanilla extract rather than flavoring.

Cinnamon and nutmeg: Both are warm spices that pair well with the richness of the custard. They add a slight sweetness, nuttiness, and comforting feel.

How to Make Bread and Butter Pudding

The following are the steps and process images to make bread and butter pudding. Refer to the recipe card for the complete set of instructions.

1. Prepare the bread. Preheat the oven to 350°F and lightly grease a 9x13-inch baking dish. While you're waiting for the oven to heat up, prepare the bread. Slice 1-inch pieces, and cut each into triangles. Then, spread softened butter on both sides and lay the bread with raisins between.

2. Make the custard. Whisk milk, heavy cream, eggs, sugar, vanilla extract, cinnamon, and nutmeg until well combined.

3. Pour the custard over the bread. Gently pour the custard mixture over the bread. Make sure you coat all the pieces evenly to prevent soggy spots. Give it 5 minutes of rest at room temperature to absorb the custard and its flavors.

4. Bake for 40-45 minutes. Sprinkle 1 tablespoon of sugar on top and bake it for 40-45 minutes. The goal is for the custard to be set with a golden-brown top. Once it's ready, slice and serve.

Serving Suggestions

Bread and butter pudding tastes best when served shortly after taking it out of the oven. The crisp top and custardy interior are delicious. Make it even tastier with any of the following toppings:

• Whipped cream. This is my favorite way to serve bread and butter pudding. It's a classic and delicious topping. Plus, you can make whipped cream at home with heavy cream, powdered sugar, and vanilla.
• Vanilla ice cream. Cold scoops of vanilla ice cream melting on warm bread and butter pudding are a classic.
• Powdered sugar. Sprinkle powdered sugar on top for a sweet, but less indulgent topping.
• Maple syrup. It's an excellent way to add sweetness. It also reminds me of French toast.
• Fresh fruit. Berries and sliced bananas are perfect toppings. They add natural sweetness and freshness.

Storage and Reheating

Since bread and butter pudding contains eggs and dairy, keep it refrigerated. Store it in an airtight container in the fridge for up to 3 days. Allow it to cool completely before storing to avoid moisture, which causes sogginess.

When you're ready to enjoy it again, reheat it in the oven or microwave. If using a microwave, use 30-second intervals.

For the oven, reheat at 350°F and cover it with foil to prevent it from drying out. Reheat it until it's hot in the center, which will take about 25 minutes.

You can also freeze it for up to 3 months. If you're going to freeze it, I don't recommend baking it first. Instead, place the bread and butter pudding in a freezer-safe dish and cover it with plastic wrap and foil. Make it as tight as you can to prevent freezer burn.

If you've already baked it, allow it to cool completely before wrapping it up. You can also wrap each slice and store it in a freezer-safe bag.

Frequently Asked Questions

What's the best bread for bread and butter pudding?

Brioche and challah are perfect for bread and butter pudding because they're rich, buttery, and excellent at soaking up custard. If you don't want to use a sweet bread, sourdough, and French bread are great options. Regardless of the type of bread, ensure it's stale and dry. It's ideal for better custard absorption.

What's the difference between bread pudding and bread and butter pudding?

Bread and butter pudding is a British dessert. Bread pudding often refers to a similar dessert in America. Traditional bread and butter pudding is soft and custardy, while bread pudding is denser. Bread pudding also uses a sweet sauce like caramel, brown sugar, or bourbon. Bread and butter pudding is topped with powdered sugar, sliced almonds, raisins, or vanilla ice cream.

Was bread and butter pudding Princess Diana's favorite dessert?

Princess Diana's favorite dessert was bread and butter pudding. Her personal chef, Darren McGrady, shares it in his book, Eating Royally. She loved it with amaretto-soaked raisins, vanilla bean paste, and sliced almonds as a garnish.

More Easy Dessert Recipes

• Chocolate Chip Cookie Bars: Soft, chewy, and so easy to make.
• Skillet Chocolate Chip Cookie: Gooey, chocolatey, and absolutely delicious.
• Sugar Cookie Bars: Everything you love about sugar cookies, but easier to make.

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